Glutamine transaminase CAS 80146-85-6 , abbreviated as TG. Microbial transglutaminase is widely present in nature in animals, plants, and microorganisms. It is an acyltransferase that catalyzes acyl transfer reactions between proteins (or peptides), leading to covalent cross-linking between proteins (or peptides). This cross-linking has a significant impact on the properties, gelation ability, thermal stability, and water holding capacity of proteins, thereby improving the structural and functional properties of proteins, Give food protein a unique texture and taste. Therefore, glutamine transaminase has been widely used in food processing industries such as meat products, aquatic products, soy products, noodle products, rice products, and dairy products.

Specification

Solubility: H2O: soluble1.0mg/mL, clear

Appearance: yophitized powder

Application

Enzyme preparations. Protein modifiers, stabilizers, coagulants. It catalyzes protein to form gel, giving food better plasticity and gel property. Widely used in pasta, meat processing, plant protein and aquatic product processing, to improve the water holding capacity and elasticity of protein containing foods, in order to overcome the disadvantage of poor muscle strength.

Packing

25kg/bag

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